Preheat your oven to 300°F. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/4 cup plus 1/8 cup Hershey’s Special Dark cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Add in 1 large egg, 1/2 cup buttermilk, and 1/2 cup vegetable oil, then mix until smooth. Combine 3/4 tsp vanilla extract with 1/2 cup boiling water, and gradually add to the batter, mixing until fully incorporated and smooth. Pour the batter into a prepared 9-inch cake pan and bake for 35–38 minutes. Let the cake cool in the pan for 5–10 minutes, then turn it out onto a cooling rack to finish cooling completely. Once cooled, slice off the domed top with a long serrated knife for an even layer.

Preheat oven to 300°F. Line the bottom of a 9-inch springform pan with parchment and grease the sides. Using low speed, blend 24 oz cream cheese, 1 cup granulated sugar, and 3 tbsp all-purpose flour until smooth. Add 1 cup sour cream and 2 eggs and beat just until combined. Add the remaining 2 eggs, 3 tbsp strawberry extract, and about 20 drops red food coloring, mixing until smooth. Pour the batter into the pan, tap gently on the counter to release air bubbles, and wrap the bottom of the pan in foil for a water bath. Place the pan in a larger dish and pour warm water halfway up the springform pan sides. Bake for 1 hour 35 minutes, then turn off the oven and leave the cake inside with the door closed for 20 minutes. Crack the oven door and cool for another 10 minutes. Refrigerate at least 5–6 hours until firm. Once set, remove cheesecake from the pan. I like to add the food coloring in small increments until the pink is just right for a festive look.

In a small bowl, sprinkle 1 1/2 tsp powdered gelatin over 1 1/2 tbsp water and let bloom for 5 minutes. Meanwhile, place your mixer bowl and whisk attachment in the freezer for about 10 minutes. Whip 2 cups heavy cream at high speed until it begins to thicken, then add 1/2 cup granulated sugar and 2 tsp vanilla bean paste, continuing to whip until stiff peaks form. Warm an additional 1/3 cup heavy cream in the microwave (about 30 seconds), then stir in the gelatin until dissolved. Allow to cool slightly, then gently fold the gelatin mixture into the whipped cream and whip again if needed to reach stiff peaks.

Prepare the springform pan again by placing parchment on the bottom and around the sides, leaving some parchment sticking up above the top edge. Place the set strawberry cheesecake (from Step 2) gently into the pan. Pour the vanilla bean mousse (from Step 3) evenly over the cheesecake and smooth the top. Refrigerate for about 2 1/2 hours until the mousse is fully set.

Chill your mixing bowl and whisk attachment in the freezer for about 10 minutes. Whip 2 cups heavy whipping cream on high speed until it starts to hold soft peaks. Add 1 cup powdered sugar, 1 tsp vanilla bean paste, and 1/4 tsp vanilla extract. Continue whipping on high until thick and creamy. I always recommend chilling the bowl and whisk to help the cream whip up faster and stay light and fluffy.

Remove the cheesecake and mousse layers from the fridge. Set the chocolate cake layer (from Step 1) on a cake board or serving plate. Carefully remove the cheesecake/mousse from the springform pan and place it on top of the chocolate cake, ensuring the cheesecake layer is in the middle and the mousse is on top. Spread a thin layer of whipped icing (from Step 5) over the cake layer; you can mix in a little cocoa powder to tint it if you want the layer between cake and cheesecake to be less visible. Ice the whole assembled cake with the remaining whipped icing. Divide the leftover icing into three bowls: tint one with cocoa for brown, one with a few drops of red food coloring for pink, and leave one white. Pipe all three colors in a decorative pattern on top. Refrigerate the cake until ready to serve.